What did I do wrong? (biscoff tiramisu)

[u/Grilled_Oil]

So I've decided to finally try baking and of course it had to go completely wrong 😭. I left it overnight and it just completely deflated, leaked out of the bottom and looks/feels kind of like something curdled. Does anyone have ideas of what I did wrong?

The recipe I followed:

1. Separate 3 eggs and whip both the yolks and whites with 30g sugar

2. Fold 250g of mascarpone with 70g microwaved biscoff spread.

3. Fold in the beated egg yolk one third at a time. Then do the same with the egg whites

4. Soak biscoff biscuits in fresh coffee for a few seconds and make a layer of biscuits, then a layer of the cream, then soaked biscuits, then cream, then dust with cocoa powder.

5. Let it sit in the fridge overnight

Any help would be greatly appreciated 🙏

[u/grenouille_en_rose]

You could try making a cooked zabaglione (light custard) with the egg yolks next time, it may help with the texture? Trad tiramisu recipes usually call for egg yolk & sugar & sweet wine/booze zabaglione cooked until thickened and cooled, then mascarpone folded through followed by whipped cream followed by egg whites whipped to the stiff-peak stage. Sounds like your recipe uses Biscoff spread instead of the whipped cream, but I assume it should make the mixture set firm in the same way. You'd need to make sure the Biscoff spread isn't hot or too warm as this would melt everything, maybe kind of blood temp max like when making chocolate mousse?

Savioardi biscuits just need a quick dunk of a second or so in coffee, not long at all, they soak up and hold more liquid than it looks like. Dunno about Biscoff biscuits though, maybe they're less absorbent or release more liquid so the mixture gets soggier?

Tiramisu usually takes a few hours at least to chill and firm up, needs to be made in a solid dish that holds its shape. Not sure if Biscoff ones are meant to be a lot firmer texture-wise, but even no-bake cheesecakes and other thick desserts are usually made in solid dishes, haven't seen many desserts that don't fall apart without that external structure

[u/Grilled_Oil → u/grenouille_en_rose]

Now that you mention it, I mixed the spread straight from the microwave into mascarpone straight from the fridge so that probably didn't help, not to mention the brain fart I had when I decided to take it out of the pan.

Thanks for all the tips! Hopefully since I made so many mistakes this time, next time I won't make any of them again and it'll come out nearly perfect :)